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Rusks




Source of Recipe


Dolores Casella


Recipe Introduction


Rusks, which when twice-baked are Zwieback.


List of Ingredients




1 C soft butter
2 C sugar
3 large eggs
3/4 C sour cream
1 c chopped walnuts
1 tsp baking soda
1 tsp vanilla extract
1/4 tsp salt
3-4 C flour

Recipe



Cream the butter and sugar and add the eggs. Stir in the sour cream, and remaining ingredients except for the flour. Add the flour gradually, using just enough to make a biscuit- type dough. Roll the dough out and cut it into rounds with a biscuit cutter, preferably a large one about 2 1/2 inches in diameter. Bake in a oven 15-20 minutes, or until browned and done. Remove from oven, split open, return to the oven, cut side up, and brown.
If desired you can return the rusks to the oven at 250 degrees F. for 10 minutes then turn off the heat and leave in the oven until dry and crisp.